NB. Also, he that will, may, without this previous coction and fermentation, pour the budding Corn hot into a vessel of luke-warm water, for by this means the Corn begins to ferment of it self, and needs no other Lees to its fermentation; yet it does not produce so sweet a Brandy, as if it had first been boiled: for by coction the ill taste is taken from the Corn, which the Brandy otherwise retains. Further, also it produces much more Brandy, if the Corn is so boil’d, that it may be broken. And this, good Reader, is a most excellent and profitable Secret, and will bring you in much wealth, if you use it rightly, and you may make great quantities of it.
Farnner did no man wrong, by taking (according to his own estimation) a Hundred Duckets for it, for it is worth much more, especially if the residue of the Corn pays the charge. Yet no man hereafter will give him so much for it now ’tis made publick.
Indeed it is injurious to me to divulge it, but because it is now in the foul hands of Farnner, ’tis better that others also enjoy it, than that he only should reap the benefit of it. But though by my communication Farnner should put on a Lyons skin for his defence, yet he can’t hide his Asses ears under it; as appears from this Paragraph, where he writes, that he had sent four measures cross the Seas, to try if they wou’d bear the Sea-water; for then he thinketh he hath made his Port. Good God! how resplendant is the Wisdom and Philosophy of this Farnner! Certainly, if he shall make one or two Experiments of this kind, that his Brandy-wine will bear the water, he’ll duly merit to be created the chief Professor in the Academy of Idiots, for that will befit him, seeing that the reason is not hid to him, as he writes; wherefore Drinks are alter’d by the Sea-waters.
But he will make his first Experiment in these four measures, and if it proves well, then he promises to teach this Art at a price.
O the blindness of this perverse World swelling with Pride! Who ever heard that a good burning spirit, whether made of Wine or Corn, will be corrupted by the sea-water? I grant it may be corrupted, if it be invalid before: But a good and firm burning spirit will never be corrupted by sea, for all wines bear the water, those only excepted which labour with a defect of spirit, but strong wines very seldom, for the more spirits there is in any Liquor, whether Wine, Beer, or Metheglin, it is in the less danger of being corrupted.
But if the spirit which is in wine, be its preserver, and defender from Corruption, How comes it to pass that Brandy-wine, which if well prepar’d, is nothing but spirit, should be corrupted? If the Spirit in wine be the Preserver and Defence of the wine, which yet is weaken’d by a great quantity of water, so as the wine remains good, and is safe from the corruption of water: Why then should not it defend it self, since it is so strong and free from water? Who doubts that a concentrated Life is able to perform greater things than a diffuse and weak life?
Hence you may see how great knowledge Farnner has drawn from the light of Nature, that he should boast so.
16. To strengthen all sorts of Beers.
In this place Farnner again shews his Asses ears, when he writes, That he can strengthen Beers, that they shall not be inferiour to Rhenish wine. Here every wise man may discern how great and stupendious this man’s folly is.
Behold, he attributeth the goodness of Rhenish Wine to its strength, which indeed is a great errour; for the goodness of Rhenish-wines consists not in their strength, but sweetness. French Wines are far more fragrant than Rhenish, yet in sweetness and soundness it comes not near it. So likewise Hungarian, Greek, Italian, and Spanish Wines, &c. are much stronger, but for sweetness, as well as goodness and wholsomeness, Rhenish wine, far better, although the other excell it in strength. And so this is a great absurdity: Indeed Beer may be strengthen’d, by adding a burning spirit to it in fermentation, whereby it may endure the longer; which thing I can’t deny, and it ought to be done: but that a Vinegar may be drawn from them like Wine-Vinegar, is a pure story; for though it may happen that Beer may give a strong Vinegar, yet it never yields Wine-Vinegar, for a great difference may be discern’d between Wine and Beer-Vinegar, though they have both the same strength, if you make trial of both: Whence it appears, that Farnner is ignorant what Vinegar is, because he knows not the difference of it.